John Myers
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Renés Naked Waffle Cake
The perfect renés naked waffle cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 125 g Soft butter
- 125 g Sugar
- 1 packet Vanilla sugar
- 2 Pc. Eggs
- 50 ml Cream
- Grated lemon peel
- 0,5 packet Baking powder
- 100 g Flour
- 50 g Strength
For the cream:
- 500 g Mascarpone
- 1 shot Cream
- 200 g Cream cheese
- 1 packet Vanilla sugar
- Grated lemon peel
- 50 g Powdered sugar
- 400 g Fresh raspberries
- Mint
- For the waffles, stir the butter and sugar vigorously. Add the vanilla sugar, then add egg by egg and the cream to the butter and sugar mixture. Mix in the zest of the lemon peel. First mix the flour, cornstarch and baking powder together, then sieve and finally add with the dough.
- Preheat the waffle iron to the highest setting, then set it to medium setting to bake the waffles. Now use a brush to grease the iron with oil. Place 2-3 tablespoons of batter per waffle on the underside of the waffle iron, bake closed for approx. 4 minutes until golden brown. Bake at least six waffles from the batter. After baking, let the waffles cool down completely.
- For the cream of the mascarpone, whipped cream and cream cheese, mix to a smooth cream. Now mix the vanilla sugar into the cream. If necessary, sweeten with a little sugar and refine with the lemon zest.
- To stack the cake, first coat a waffle with the cream and sprinkle raspberries on top. Continue this until the waffles or cream are used up. For decoration, decorate the last layer of cream with the mint and dust with powdered sugar.
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